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Resipy · Recipes
The Italian classics done the way Rome does them, and the North Indian dishes I grew up on — written step by step, with the small details that make them work.
Dark, tangy, dhaba-style Punjabi chole: chickpeas cooked with tea for colour, then simmered in a deeply browned onion-tomato masala.
65 min Serves 4 Veg
Bright green palak paneer: blanched spinach blended into a smooth, gently spiced gravy with soft paneer — and the trick to keep it vibrant.
40 min Serves 4 Veg
Authentic Genoese basil pesto made the Ligurian way, served with trofie, potatoes and green beans cooked in the same pot.
35 min Serves 4
Fragrant layered veg dum biryani: spiced yogurt-marinated vegetables, basmati, fried onions, mint and saffron, sealed and slow-steamed.
90 min Serves 5 Veg
The Roman classic of pasta, Pecorino Romano and black pepper, with a foolproof method for a creamy, clump-free sauce. No butter, no cream.
25 min Serves 4
Slow-cooked Punjabi dal makhani: black urad dal and rajma simmered with butter, tomato and cream until velvety, with optional dhungar smoke.
105 min Serves 5 Veg
Classic Italian tomato bruschetta: grilled bread rubbed with garlic, topped with ripe tomatoes, basil and olive oil. Ready in 20 minutes.
20 min Serves 4 Veg
The original Roman fettuccine Alfredo: just butter, Parmigiano Reggiano and pasta water emulsified into a silky sauce. No cream, 15 minutes.
20 min Serves 4
Restaurant-style shahi paneer: soft paneer in a rich, mildly spiced Mughlai gravy of onions, tomatoes, cashews and cream, finished with kasuri methi.
50 min Serves 4 Veg
Authentic Roman penne arrabbiata: a fiery tomato sauce of garlic, dried chilli and olive oil. No cream, no onion — ready in 30 minutes.
30 min Serves 4 Veg
The classic North Indian curry — tender chicken in a velvety tomato-cream sauce with warm spices. Rich, comforting, and surprisingly simple.
60 min Serves 4